Orkney Cheese & Chicken Pinwheels

These delicious cheesy chicken pinwheels are made with Scottish Orkney Cheddar and are so easy to make! The creamy Island cheese goes really well with the chicken and leek filling and there are options to swap the recipe up a bit too with other ingredients. They make the perfect quick lunch, dinner or even served on a picnic.

These lovely cheddar cheese pinwheels were made with the delicious Orkney Cheddar Cheese. You can find out more about Orkney Cheese below. The full recipe for these Cheese and Chicken Pinwheels is available in the video below and you can also print it out further down the page.

AD Disclaimer *This recipe contains gifted promotional products and a paid promotional recipe – all recipes and opinions are my own*

I used the creamy, mellow, coloured Cheddar for this recipe but it would also work well with their white matured cheddar. The cheddar worked so well with the leeks and chicken and made a delicious lunch with salad but could also be served with roasted vegetables for an easy Winter dinner meal.

Orkney Coloured Cheddar Cheese – http://www.orkneycheddar.co.uk

If you like the sound of this lovely comforting family dish you may also enjoy my lovely Scottish Creamy Chicken Pie or the lovely comforting Irish Potato Soup both are delicious comfort recipes for the family.

Tips for making this recipe:

  • You can make your own puff pastry but to keep things easy I have used a store bought puff pastry in this recipe. Using the premade puff pastry makes this recipe a lot quicker and easier to make.
  • You can swap up the ingredients a little by using some beef or pork mince in the pinwheels instead of the chicken and you could also add in some grated carrot or sliced greens in there too if you want to pack the wheels out a bit.
  • These pinwheels make fab leftovers and are perfect for picnics hot or cold. We enjoy taking them in the picnic basket wrapped in some beeswax paper or tin foil.
  • They work really well served up with your favourite chutney and salad. Those are my two fave sides but you could also serve them up with roasted root vegetables if you are eating them in the colder months.
  • If you want them a little lighter or even vegetarian remove the chicken and add in some extra cheese for an extra cheesy pinwheel. A little additional chopped onion would make a delicious extra too.
  • Serve any additional Orkney cheese up with some lovely homemade oatcakes. You can pick up a recipe here – Traditional Scottish Oatcakes.

This recipe is made with Orkney Cheese using their lovely Coloured Mature Cheddar. I also sampled the White Mature cheddar too and it would also work really well in this recipe.

Orkney Cheese – Scottish Island Cheddar

We use fresh milk from cattle that graze on Orkney’s low undulating farmland; a farmland that has sustained Island farming for over 5000 years due to its deep fertile topsoil. The lush pasture is borne out of our temperate climate, thanks to the proximity of the Gulf Stream, and the long days of northern sunlight in mid summer.

Our cattle feed in this fresh environment for 6 months of the year and then shelter from the harsh winter conditions for the other 6 months, feasting on a range of home grown produce, such as barley, turnips and even grains form local brewers. This distinctive blend of produce helps create a milk that’s perfectly balanced in terms of fat, protein and lactose.

The milk is collected daily and driven the short distance to our creamery, where it’s subjected to our ‘dry-stir method’; a very special approach that differentiates our cheese from all other cheddars. The vat is pitched onto the finishing table, where it undergoes a labour intensive continual stirring to stop the curd from bonding, creating a firm and dense-bodied cheese with a rounded mellow flavour – and a texture that’s consistent all year round”.Orkney Cheddar Website – http://www.orkneycheddar.co.uk

Although times have moved on since the humble beginnings of our cheese back in 1946, Orkney Cheddar remains almost wholly owned by the farmers of Orkney, 26 of whom set up a co-operative in 2000 to take over full production of The Orkney Creamery.

20 of those farmers still oversee the creamery and the entire process today – from the rearing of the dairy cows right through to the final product… the famous Orkney Cheddar. They then hand over to a UK distributor who ensures it reaches your local supermarket in the same condition it left their hands.

Orcadians are a special breed, holding both Scottish and Norse heritage, and both cultures have combined to create the work ethic demonstrated by these farmers. Famed for their creative nature and devotion to the crafts, our farmers are vastly experienced and rear their cattle expertly and with loving care.” – Orkney Cheddar Website

You can buy their cheese in most supermarkets but if your are struggling to source it try checking out their website below. You can also find out more about the interesting history of Orkney cheese, how it all began, the traditional process of making the cheese and the full range of varieties available.


Orkney Cheddar Cheese Pinwheels


  • 1 Onion chopped
  • 1 Leek sliced thin medium in size
  • Garlic Clove chopped fine
  • 2 Cooked Chicken Breast chopped into small cubes
  • 1 Pack premade puff pastry
  • 200g Orkney Cheddar Grated
  • Fresh salad & salad items to serve


  • Preheat the oven to 180C (fan). Start by cooking the leeks, onions and garlic in a large frying pan until soft. Add in the cooked chicken and heat through. Set aside to cool.
  • Roll out the premade pastry and spread the cooled chicken mixture over the whole sheet. Sprinkle the cheddar on the top.
  • Roll up like a giant sausage from the short end and slice into thick slices (2-3cm approx). Lay in a greased oven proof dish and bake for 20-30 minutes in the oven or until golden brown and cooked through.